I am not one to make mayonnaise from scratch. Thus I give you: an almost aioli that will be close enough for most folks…
In a small ramekin or glass bowl, mix together the following:
- 2 heaping soup spoons of mayo
- a splash (1 tsp?) of extra virgin olive oil
- 2 cloves garlic, grated w/a small hand grater
- juice of half a lemon
- two twists of pepper from a pepper grinder
Use a fork to blend the ingredients together. Cover w/plastic wrap and refrigerate at least 2 hours before serving. Very tasty on baguettes, as a sandwich spread or for dipping your artichokes leaves in.